These are not your typical biscuits. Tall and pillowy they are not, they are actually kinda on the squatty side of biscuits. But what they are is full of butter and tangy sourdough flavor with a soft fluffy interior and crispy exterior. Oh, and they don’t rely on any commercial leavening agents. Just good ol’ sourdough starter. And you make them up the night before and let them sit for 8-12 hours to develop all those sourdough flavors. Come morning, bake them off and you can have long fermented sourdough biscuits in less than 30 minutes for breakfast. Dreams do come true….
Okay, being from the South, I’ve baked and consumed my fair share of biscuits. In fact, my Grandmother Sarah paid her way through college baking biscuits for a local shop in Savannah. And when my brother and I were younger, we would wake up between 4am and 5am to help our mom make biscuits and cinnamon rolls for two local gas stations who served breakfast each weekday morning. That small business was our first taste at being entrepreneurs and also paid for our first ever family snow skiing trip! So yes, I’ve made a few biscuits. 🙂 Now that I’m a little older and have a family of my own, my cooking and baking style has changed. In my own home, I grind my own grains making all my own freshly milled flour. I’ll be honest, I tried numerous biscuit recipes with my new whole wheat flour and they just weren’t the same as the fluffy white flour biscuits of my childhood. So, I stopped making biscuits for a long time until I came across the recipe I will be sharing with you today. YAY!!